We used our recipe for Keto Honey in this Honey Lavender Ice-Cream. Blue Butterfly Pea Powder gives this treat its brilliant color. If you don’t have access to it, you can use purple food coloring, or leave it its natural white.
Prep Time: 10 minutes
Cooking Time: 0 minutes to cook + 6-8 hours to chill
⅓ cup Real Ketones Honey Recipe
1 tablespoon dried culinary lavender buds
4 cups half & half
2 cups heavy whipping cream
2 teaspoons pure vanilla extract
½ teaspoon Blue Butterfly Pea Powder
1 teaspoon fresh lemon juice
½ cup pistachios, chopped
Add the Real Ketones Honey recipe to a saucepan set to medium heat. Add the dried culinary lavender and half and half and bring to a simmer.
Once simmering, remove from the heat and strain through a fine mesh sieve, discarding the lavender buds. Place in the fridge for about 6-8 hours, or until completely chilled.
When chilled, add to a blender with the heavy whipping cream, pure vanilla extract, Blue Butterfly Pea Powder and lemon juice. Blend until very creamy and purple in color.
Pour into an ice-cream maker and allow it to churn until very thick and creamy.
Serve immediately, with chopped pistachios.
Store any leftovers in an airtight container in the freezer for up to a month.
Net Carbs: 5